Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes

Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size resulting in increased volume and decreased crumb de...

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Detalles Bibliográficos
Autores principales: Hopkin, Lauren, Broadbent, Hannah, Ahlborn, Gene J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666506/
https://www.ncbi.nlm.nih.gov/pubmed/34917930
http://dx.doi.org/10.1016/j.fochx.2021.100182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666506/
https://www.ncbi.nlm.nih.gov/pubmed/34917930
http://dx.doi.org/10.1016/j.fochx.2021.100182

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